- 4 scallops in their shell
- 80 ml white wine
- 300 ml celery juice (from celeriac)
- 150 g butter
- 20 g salt meadow herbs
- 40 g sunflower oil or colza oil
- Fine salt
- Luisenhaller fleur de sel
Carefully remove the scallops from their shells, reserving the beard and watering under cold running water. In a saucepan, allow the butter to become almost "black", then add the scallops' beard, then add the wine and reduce slightly. Add the freshly pressed celeriac juice and let it simmer very gently. After about an hour, pass the sauce through a very fine cloth and then slowly reduce it to the desired consistency and depth of taste and, if necessary, season slightly with fine salt. Fry the scallops in a preheated pan in some sunflower oil and season with Luisenhaller salt flower.
Then place them in shells with some salt meadow herbs and finish with the sauce; if desired, foam the sauce before serving.
Recipe: Jens Rittmeyer
Photo: Klaus Einwanger